My go-to recipe especially for the fall is one I found in the Three Rivers Cookbook Volume I. It’s called Burger Bundles, and it is one of the most requested dishes in our house. I’m making it today, in fact. Quinn loves it so much that he wrote about his love of Burger Bundles for one of his college application essays last year. Really. The original recipe is wonderful, but I’ve adapted it to fit a busy lifestyle.
Here’s my take on Burger Bundles.
1 pound ground beef (I use the 93/7 lean version.)
1 12-ounce can evaporated milk, divided (I use skim.)
1 – 1 1/2 cup Pepperidge Farm Stuffing
1 can condensed cream of mushroom soup ( I use the Healthy Choice one.)
Mix 6 ounces of milk with ground beef. Add the stuffing mix. Shape the beef into meatballs and place in a 8×11, sprayed casserole dish. Mix 6 ounces of milk with the mushroom soup and pour over the meatballs.
Bake in a 350 degree oven for about an hour.
This dish makes house smell wonderful and feel warm and toasty, a perfect dish for ravenous teenagers after soccer practice. For that reason, I always double this recipe.